Holiday Salad

Prep Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients


2 lemons, juiced, plus 1/2 lemon
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup and 2 tablespoons extra-virgin olive oil
5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles
1 medium green apple, peeled, cored, and cut into 1-inch cubes
1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes
1/2 avocado, diced into 1-inch cubes
2 tablespoons dried cranberries, or the seeds of 1 small pomegranate
2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed


Directions

In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside.


Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn.


Pour the dressing over the salad just before serving and toss to coat.

From: foodnetwork.com

Steak Salad

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 1/2 head romaine lettuce, cut into bite-size pieces
* 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
* 1/2 red onion, thinly sliced into rings
* 3 cups fresh baby arugula
* 12 cherry tomatoes, halved
* 4 ounces Gorgonzola, coarsely crumbled
* Red Wine Vinaigrette, recipe follows
* Salt and freshly ground black pepper
* 1 pound steak (such as New York, rib-eye or filet mignon),
pan-fried or grilled and chilled

Directions

In a large bowl, combine the romaine lettuce, Belgian endive, red
onion, baby arugula and cherry tomatoes, and half of the cheese. Toss
the salad with enough vinaigrette to coat. Season the salad with salt
and pepper, to taste. Arrange the salad on a platter.

Cut the steaks crosswise into thin slices. Arrange the steak slices
atop the salad and sprinkle with the remaining cheese. Drizzle more
vinaigrette over the steak slices and serve.

Red Wine Vinaigrette:

Yield: 1 2/3 cups
Prep Time: 5 minutes

1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
With the machine running, gradually blend in the oil.